Rodent Solutions Grinds

[Father & Son Traditional Sharpening]

I'm really considering placing an order for a Rodent Solutions in the somewhat immediate future, but I can't decide what sort of grind I'd prefer on this knife.

At this point, my main preferences are full flat grinds and full convex as I believe they are the best choices for a hard use knife.

I saw HornDog's thread at JungleTraining where another member had scored a full convex Rodent Solutions at Blade.




I must say that I like the idea of a full convex Rodent Solutions, but I can't really tell whether it makes sense on such a small knife. The deep dish hollow grind seems like a great choice on the RS, but would definitely give up some strength in exchange for cutting ability. Maybe the full flat grind would be the best of both worlds, but I'd like to hear what you guys think.....:thumbup:

 

[hunterseeker5]

Its relatively short stout blade and agressive decreasing radius convex make it a pretty butch little knife. Its not what you'd call a super slicer, but its capable enough and seems to have been designed for rather extreme abuse. Rodent solutions seems an apropiate title as it seems well suited for gnawing, prying, and hammering through whatever problem you may have.

 

[daisy cutter]

I've got one in a full convex and it was a pita to get sharp. It seems that the blade gets thicker on the edge as you move from the plunge to the tip. It took a lot of time on 400 grit and a lot of coating removal then progressing up through 600, 800, 1000, 1500, 2000 grit to get it to hold and edge. It's sharp now and still tough as nails but I've got so much time invested in it I feel like I made the knife myself

 

[Brasso3]

Mine came with an extremely obtuse convex from the factory. So much so that parts of the edge we more rounded than sharpened. It took me a week with a diamond stone on the Lansky to knock the shoulder off. Looks a lot like the above photo now. But it's also pretty freaking sharp now too. I'll probably proceed with a convex edge from this point on. Like you, I spent so much time, many hours, sharpening it that I feel like I made it too.

 

[gunfixrjoe]

It's an awesome knife just as it comes from the shop. A bit of work to get a good edge and then it stays there! Great knife!

 

[Zidfeldts]

Mine came with a very thick edge from the factory. It took me about 10 minutes on the belt sander to make it so it would cut at all. That said, the blade is pretty thick and would be very hard to break.

 

[Father & Son Traditional Sharpening]

Thanks for all the input, guys! It looks like this is going on the back burner for a while, so I'll have more time to ponder this one.....